Nutritional quality of Barbus paludinosus (matemba) smoked using traditional and improved smoking methods

Lipato I., . and Kapute F., . Nutritional quality of Barbus paludinosus (matemba) smoked using traditional and improved smoking methods. pp. 1507-1512. ISSN 2231-7546

Proximate composition (crude protein moisture crude fat and ash) and calcium of Barbus paludinosus locally known as matemba smoked in traditional and improved smoking kilns was compared. This species makes the most important fishery in Lake Chilwa Malawi. Matemba is also highly nutritious because it is consumed whole due to its small size. Most of the catch is either sun dried or smoked. However knowledge that heat processing compromises nutrient content in food products underpins the need for assessing the magnitude of nutrient changes or losses in the respective processed products. In this study freshly caught fish samples were obtained from Lake Chilwa (Southern Malawi) smoked and analysed for proximate composition. Crude protein significantly increased (61.00 0.02) (P0.05) and decreased (59.500.03) (P0.05) from the normal (fresh samples “ 60.50 0.01) in fish processed using the improved and traditional smoking kiln respectively. Fish smoked in the traditional kiln showed higher amount of moisture (19.00 0.02) than the improved kiln (18.00 0.03)(P0.05). Higher amount of crude fat ash and calcium were retained in fish smoked in the traditional smoking kiln compared to the improved smoking kiln (P0.05). Summary results suggest that the improved smoking kiln is better in preserving nutrients in fish over the traditional smoking kiln. of much interest in the improved smoking kiln is the higher protein and lower moisture retention. This suggests that fresh fish smoked in the improved kiln is more nutritious but also may have a longer shelf life due to lower moisture which is a medium for microbial growth responsible for fresh food spoilage. The improved smoking kiln should therefore be recommended also because it uses less firewood than the traditional smoking kiln. However the traditional smoking kiln may not be eliminated completely owing to products with higher fat content which is also required by the human body.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(04)%202017/(22).p...

Abstract

Proximate composition (crude protein moisture crude fat and ash) and calcium of Barbus paludinosus locally known as matemba smoked in traditional and improved smoking kilns was compared. This species makes the most important fishery in Lake Chilwa Malawi. Matemba is also highly nutritious because it is consumed whole due to its small size. Most of the catch is either sun dried or smoked. However knowledge that heat processing compromises nutrient content in food products underpins the need for assessing the magnitude of nutrient changes or losses in the respective processed products. In this study freshly caught fish samples were obtained from Lake Chilwa (Southern Malawi) smoked and analysed for proximate composition. Crude protein significantly increased (61.00 0.02) (P0.05) and decreased (59.500.03) (P0.05) from the normal (fresh samples “ 60.50 0.01) in fish processed using the improved and traditional smoking kiln respectively. Fish smoked in the traditional kiln showed higher amount of moisture (19.00 0.02) than the improved kiln (18.00 0.03)(P0.05). Higher amount of crude fat ash and calcium were retained in fish smoked in the traditional smoking kiln compared to the improved smoking kiln (P0.05). Summary results suggest that the improved smoking kiln is better in preserving nutrients in fish over the traditional smoking kiln. of much interest in the improved smoking kiln is the higher protein and lower moisture retention. This suggests that fresh fish smoked in the improved kiln is more nutritious but also may have a longer shelf life due to lower moisture which is a medium for microbial growth responsible for fresh food spoilage. The improved smoking kiln should therefore be recommended also because it uses less firewood than the traditional smoking kiln. However the traditional smoking kiln may not be eliminated completely owing to products with higher fat content which is also required by the human body.

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Item Type:	Article
AGROVOC Term:	Barbus paludinosus
AGROVOC Term:	Smoking
AGROVOC Term:	Proximate composition
AGROVOC Term:	Crude protein
AGROVOC Term:	Moisture content
AGROVOC Term:	Crude fat
AGROVOC Term:	Ash content
AGROVOC Term:	Free fatty acids
AGROVOC Term:	Oleic acid
AGROVOC Term:	Crude protein
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23792

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